The Basque burnt cheesecake gained worldwide popularity circa 2018 and has remained in vogue ever since. It was reportedly first created in La Viña restaurant in San Sebastián, Spain, some 30 years ago. The Spanish import soon spawned durian and truffle-spiked versions in Singapore. Catalan restaurant Olivia Restaurant & Lounge on Keong Saik Road was one of the first eateries to locally introduce this light, creamy-centred bake with a singed caramelised top. Chef and co-owner Alain Devahive formerly worked at the now-defunct Catalunya in The Fullerton Pavilion after cooking for almost a decade at the iconic el Bulli restaurant in Spain. Olivia's rendition of the Basque burnt cheesecake – which took food director and Alain’s wife Celina Franco “months to perfect” – became so popular, it recently inspired a cafe and bakery dedicated to all things cheesecake, and it’s called Queic (say “cake”).
The 16-seat space on Kreta Ayer Road – just around the corner from Olivia restaurant – launched without fanfare on October 12. It serves a range of cheese-centric bakes, including the brand’s signature take on Basque burnt cheesecake, which is more like a cheese tart (see below).
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